Add in the tofu. It doesn’t matter if it’s in a single layer, you’re going to move the tofu around in the pan to saute it evenly. It should take about 15 minutes on medium heat to brown the tofu nicely

Note – as soon as we open a can of chipotles in adobo, we blend the contents until smooth and store in the fridge in a mason jar. This puree is great to add to mayo for sandwiches, add to ketchup for burgers, etc. But I digress…

Remove the tofu from the pan and pour in the delicious sauce you just blended up

Heat for about 5 minutes, until the sauce begins to lightly bubble. Add the tofu back in and saute for another 10 – 12 minutes

Cook white rice according to package instructions, season with black pepper & kosher salt and add in 1/2 fresh lime juice and some chopped fresh cilantro. This adds another layer of flavor to the meal

Now you can pretend that you’re on line at Chipotle choosing your favorite toppings!

We like cheddar (of course) avocado, cilantro, tomatoes and lime but you can let your imagination run wild!

Remove the tofu from the package liquid and slice in half lengthwise; place on a wire rack to drain over a sheet pan. Cover with paper towels and weigh down with a couple of heavy cans. Let the tofu drain for at least an hour; slice into cubes

Roast 2 poblano peppers either over the flame on your stovetop or in the oven 8 – 10 minutes to char the skin , flipping occasionally; cool and peel

Measure out spices and add to a large mixing bowl with the tofu cubes

Heat a large pan and melt 1 tablespoon of coconut oil; add in the tofu. Saute for about 15 minutes on medium heat to brown the tofu; remove to bowl and set aside

Add the roasted poblano along with 2 tomatoes, 1 onion, 1/4 cup of cilantro, 2 teaspoons of blended chilis in adobo, 2 teaspoons of honey, 1 tablespoon tomato paste and 3 garlic cloves to a food processor and puree; pour into hot pan. Heat for about 5 minutes, until the sauce begins to lightly bubble. Add the tofu back in and saute for another 10 – 12 minutes

Cook white rice according to package instructions, season with black pepper & kosher salt and add in 1/2 fresh lime juice and some chopped fresh cilantro

Share this:

Like this:

4 comments on “Tofu Sofritas”

So for years, and up until at least end of last year, I could not grasp the concept of tofu or its purpose to mankind. Then I ordered a vegetable pho noodle soup with crispy tofu just to try it – I’m now hooked. I’m slowly learning how it can be cooked and how it can be a good substitute for the vegetarian in my home. This recipe looks very tasty!